Chicken Diet Soup

Recipe by Balthuz
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READY IN: 1hr 10mins
SERVES: 10-20
UNITS: US

INGREDIENTS

Nutrition
  • Basic soup
  • 2 -3
    large leeks, green and white parts, cleaned thoroughly, and then chopped
  • 5 -6
    stalks celery, cleaned and chopped
  • 2
    garlic cloves, smashed and chopped
  • 2
    tablespoons fresh gingerroot, not chopped (one large slice)
  • 2 -4
    dashes hot sauce (I like Crystal, It's mild yet flavorful)
  • 1 -2
    tablespoon salt
  • Garnish
  • thinly sliced jalapeno
  • sesame oil (the toasted, fragrant variety)
  • hot chili oil
  • cooked rice (I prefer a blend of brown and wild rice)
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DIRECTIONS

  • Put all the soup ingredients into a large 8-10 quart pot of water and bring to a boil.
  • Turn the heat down to medium-low and simmer for an hour our so until the chicken is tender and falling off the bone.
  • Remove the chicken and let it cool so you can handle it to remove the bones.
  • Shred the chicken and return to the pot.
  • Bring to a boil again, and then turn down on a very low simmer.
  • The longer it simmers, the tastier it becomes.
  • Just ladle some of the soup into a bowl, add a few scoops of rice and top with garnishes to taste.
  • This is just a basic recipe and has room for many tasty variables.
  • Sometimes I garnish with cumin, or toasted mustard seed and a sprinkle of curry powder--whatever I'm craving.
  • Basically, the soup is very low in fat and if you use the brown and wild rice, it is low in gluten.
  • Eat it exclusively for a day or two and you will notice a flatter belly and feel healthy and energized.
  • I keep a pot going on the back of the stove all the time so my family always has a nice healthy snack or quick meal on hand.
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